Hasselback jerusalem artichokes

Hasselback jerusalem artichokes

Israeli-born Roy Ner, head chef of Mayfair restaurant Jeru, shares this recipe for crispy hasselback artichokes in a creamy mushroom and lemon sauce
  • Total:
  • Serves: 4 persons



  1. Step 1

    For the oil, if using, warm the oil in a pan to 160C, then remove from the heat and stir in the remaining ingredients, plus 5g of salt. Leave to infuse for 24 hours.
  2. Step 2

    Heat the oven to 160C/fan 140C/gas 3. Cut the bottoms off the artichokes then, using two chopsticks as a guide, make thin slices all the way along the artichokes without cutting all the way through. Put them in a roasting tin, sliced-side up.
  3. Step 3

    Put the butter, garlic, thyme and miso in a pan and heat until the butter has melted, then pour over the artichokes.
  4. Step 4

    Roast for 30 minutes, then remove from the butter and leave to cool at room temperature. The butter will keep chilled for a few weeks and will work with anything savoury.
  5. Step 5

    Fill a pan no more than a third full with oil and heat to 190C or until a cube of bread browns in 25 seconds. Fry the artichokes, in batches, for 3-4 minutes or until really crisp, then drain on kitchen paper and season.
  6. Step 6

    Meanwhile, for the sauce, cook the stock and mushrooms over a high heat until reduced by two-thirds. Remove the mushrooms (keep these for another dish) and mix in the crème fraîche and dried lemon verbena, if using, and season.
  7. Step 7

    Spoon some of the sauce onto a plate, top with the artichokes, drizzle with the oil and serve with any of the garnishes, if using.